Effect of Water Activity on the Stability to Oxidation of Spray-Dried Encapsulated Orange Peel Oil Using Mesquite Gum (Prosopis Juliflora) as Wall Material

Effect of Water Activity on the Stability to Oxidation of Spray-Dried Encapsulated Orange Peel Oil Using Mesquite Gum (Prosopis Juliflora) as Wall Material

Mesquite gum solutions (30% w/v) were used to emulsify orange peel oil in an oil‐gum solids ratio of 0.25. Emulsions were spray dried in laboratory scale equipment. The powders were stored in aw(s) from 0.108 to 0.743 at 35 °C. Quantitative analysis of limonene oxide indicated that the sample at 0.6...

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Veröffentlicht in:Journal of food science 2002-01, Vol.67 (1), p.206-211
Hauptverfasser: Beristain, C.I., Azuara, E., Vernon-Carter, E.J.
Format: Artikel
Sprache:eng
Schlagworte:
Aroma and flavouring agent industries
Biological and medical sciences
Citrus fruits
Food industries
Food science
Fundamental and applied biological sciences. Psychology
glass transition
mesquite gum
microencapsulation
minimum entropy
Oils & fats
Oxidation
Resins
Water
water activity and
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Zusammenfassung:Mesquite gum solutions (30% w/v) were used to emulsify orange peel oil in an oil‐gum solids ratio of 0.25. Emulsions were spray dried in laboratory scale equipment. The powders were stored in aw(s) from 0.108 to 0.743 at 35 °C. Quantitative analysis of limonene oxide indicated that the sample at 0.628 showed a very good stability against oxidation after thirty d, without caking and stickiness occurring. At this water activity the system was within rubbery state, and the moisture content corresponded to that of the minimum integral entropy.
ISSN:0022-1147
1750-3841
DOI:10.1111/j.1365-2621.2002.tb11385.x